Szilvás gombóc is a potato dumpling with a pitted purple plum inside. It is a bit of work to make them, but the end result is a very satisfying dessert.
Cook the potatoes with their jackets in salted water and drain. Peel while they are still hot and put them through a ricer. Set aside to cool.
Wash and pit the plums.
In a deep bowl mix flour with the farina and a teaspoon of salt; add potatoes, the eggs and 1 tablespoon cooking oil. Work the dough together with floured hands until it is smooth.
Roll it out to ¼ inch thick on a floured board, and cut into 3 inch squares. To form the dumpling, place a square in your floured hand and put a plum in the middle. Pinch the dumpling to close it, and gently roll it into a round ball between your palms. Place them with the pinched sides up on the flowered board until ready to cook.
Boil water in a wide cooking pot, and drop the dumplings into the boiling water. On medium heat cook them uncovered for 12-15 minutes, until they rise to the surface. Do not overcook.
Brown the bread crumbs quickly in the remaining 3 tablespoons oil in a large frying pan.
When the dumplings are done, lift them out with a slotted spoon, and roll them in the bread crumbs. Sprinkle with the cinnamon sugar before serving.
Dumplings also can be made with pitted cherries, or half an apricot, but they are the best when using plums.
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